Post navigation

Salsa & Relish Canning

I had about 2 more pounds of Tomatillos that I picked from the garden and wanted to make a salsa verde this time with them. I can not for the life of me remember where I got the recipe, will have to look at my paper work at home.

It has tomatillos, onion, jalapenos, green chiles, garlic, salt, sugar, lime juice, cumin…and I think that is it. Will post a link to the recipe as soon as I figure out where it came from. It did make four pints and one half-pint jars. I opened up the half-pint jar last night and we LOVED it! The flavor was wonderful! But…me thinks I’m going to use some hotter peppers next time to step it up a notch.

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

You may use green tomatoes in this recipe instead of tomatillos.

*Optional

Also had lots of Lemon Cucs and a few Spacemaster Cucs so I tried a recipe I found on Sharon’s site for Sweet Pickle Relish, I met Sharon over at Tasty Kitchen. My relish is a bit different looking as I used red bell pepper instead of green.

So far all of my canning has been done with a water bath…
Soon I will graduate up to the pressure canner with soups and peppers.
So yes, everyday people in a simple kitchen can use the recipes I’ve given so far.
You’d laugh if you saw the size of my kitchen…I think the upstairs bathroom is slightly bigger! LOL!

I looovvve salsa, and I bet yours tastes amazing!! 🙂 I’m reading “The egg and I” right now, and the main character is doing tons of canning lately! It makes me think of you, and I’d bet you’d like the book! 🙂

While it may work just fine, the pH of salsa is too high to use water bath canning. I’m going to try your recipe today, but pressure canning is the only thing that will kill the botulinum spores that create the poison that causes botulism…

The USDA says the only change you can safely make in any salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes and Do not substitute vinegar for the lemon juice.

Hello! All of your recipes look delicious! I just started making salsa from scratch at home because we are trying to get away from processed foods. I have used both vinegar and lemon/lime juice in my salsa. I don’t have a specific recipe or quantity ratio. I just use the basic ingredients of peppers, tomatoes or tomatillos, onion, garlic, salt, lemon juice or vinegar, etc. I would like to know why you say not to substitute vinegar for lemon juice? Also how long does salsa keep? Is there a website that gives this info? Thank you so much!